very stiff starter experiment
Hi, in October I will be for 3 weeks out of the country and have nobody to feed my rye starter which is now about 11/2 year old. So I wanted to experiment with a stiff starter which as I learned keeps much longer unfed. In a whim I took 90 gr of mother starter, fed it with 50 gr. water and 90gr. whole rye flour (stone ground). It is now 14 days since I did this, and no other feeding since then. The starter is very stiff, smells wonderful, yeasty and appley at the same time. I already baked twice with it (took a small amount,did 2 feedings) and had good results. How long can this starter live without additional feeding? To make sure that nothing goes wrong I took today 20gr and feed it with 50/50. I will feed that one regularly once a week and use it for baking. So now I have 2 jars in the fridge :-). What is the SD specialists take on this? As always thanks for you input.